In a coffee mug, spoon in chocolate butter batter, add 2 ounces of Rye, then pour 3 ounces of hot water, you can add more or less water for taste. Stir until smooth and top off with peppermint candy cane crumbles.

In a large sauce pan, over lower to medium heat melt the butter, add the crushed candy canes, stir. Then add brown sugar, stir, add confectioner sugar. Stir until smooth. Remove from heat, then add chocolate ice cream and stir until fully incorporated. Place into a container then chill for a hour.